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Rhine Wine Punch

Take two quarts of some good rhine wine (if expense is to be avoided, a domestic may be used instead of an imported brand, and with good effect). One pineapple, six lemons, four oranges, half pine of Jamaica rum, half gill of Benedictine, half gill of Chartreuse, cup of Maraschino cherries. Squeeze the lemons and oranges, put them with the other fruit and the liquors in a punch bowl, and let them stand an hour or two. Ten minutes before the punch is to be served, place a large block of ice in the bowl and pour in the wine.